Lowcalshrimppasta Recipes

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SKINNY GARLIC SHRIMP PASTA



Skinny Garlic Shrimp Pasta image

Set sail for something new and amazing! Our better-for-you Skinny Garlic Shrimp Pasta is the perfect way to explore new flavors for the family. We've made it simple to pack a whole lot of flavor into every bite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 14

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

Steps:

  • In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
  • While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
  • Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 165 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g

LOW FAT ZESTY SHRIMP AND PASTA



Low Fat Zesty Shrimp and Pasta image

Quick and easy recipe adapted from Kraft Food and Family magazine. The mushrooms and artichokes give this a great flavor. I made this using fetuccini.

Provided by Kozmic Blues

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

9 ounces pasta, cooked according to package directions
1 lb large shrimp, cleaned and deveined
3/4 cup low-fat Italian salad dressing, divided
2 cups cremini mushrooms, sliced
1 small onion, thinly sliced
1 (14 ounce) can artichoke hearts, drained, cut into halves
1 tablespoon fresh parsley, chopped, plus more for garnish
1/4 cup parmesan cheese, grated

Steps:

  • In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
  • Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
  • Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
  • Sprinkle with cheese and parsley.

Nutrition Facts : Calories 317.6, Fat 5.2, SaturatedFat 1.2, Cholesterol 120.7, Sodium 807.5, Carbohydrate 42.8, Fiber 5.1, Sugar 3.3, Protein 25.1

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